Challah

Wondeful bread. Really soft and a little sweet. My family loves it.

• Ready In: 3 hrs 35 mins
• Yields: 20 slices

Ingredients

• 5  teaspoons active dry yeast
• 1  cup warm water (105-115 degrees farinheit)
• 1⁄2 cup sugar
• 3  large eggs
• 1  beaten egg, for glaze
• 5  cups all-purpose flour
• 2  teaspoons salt
• 1⁄2 cup unsalted butter, room temperature

Directions

1. in large bowl, dissolve yeast in warm water. Let stand about 5 minutes, until foamy.
2. Stir in the sugar, 3 eggs, 4 1/2 cups of flour, salt, and the butter until the dough comes together in a sticky mass.
3. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky. Knead until the dough is smooth and elastic, about 5-7 minutes.(Don't be attempted to add too much flour. The dough should stay soft. It will become less sticky with kneading.).
4. Form the dough into a ball and place into a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let rise in a warm draft free spot for 2 hours.
5. Line a half sheet pan or rimless baking sheet with parchment paper.
6. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface.
7. Cut the dough into 3 equal pieces. Using your palms, starting in the center, roll each piece out. Form a rope as long as the prepared pan with each piece.
8. Braid the 3 pieces together.
9. Pinch the ends together and tuck strands under at each end.
10. Place the braided loaf on the prepared pan, cover with a dry towel and let rise again,45-60 minutes.
11. Position a rack in the lower third of over, preheat to 350 degrees.
12. Brush the braid gently with the eaten egg. Bake until nicely browned, about 30-35 minutes.